Carrot Bran Muffins Recipe

With their golden brown tops, pretty flecks of orange and bursts of raisin sweetness, these bran muffins are anything but ordinary! Our Test Kitchen staff fine-tuned the recipe to make them extra moist and tender.

Nutritional Facts

Directions

In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil and molasses; stir into dry ingredients just until moistened. Fold in carrots and raisins.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.Yield: 1 dozen.

Originally published as Carrot Bran Muffins in Simple & Delicious
March/April 2007, p65

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"These are a great muffin when you don't want something overlywhelmingly sweet. They turned out really good, suprisingly moist and I loved the raisins in them. I had to substitute oat bran for wheat bran, because I didn't have any, and the muffins came out great and they freeze well too!"